3 tablespoons butter 
1 Veggie Box onion, sliced 
2 Veggie Box garlic cloves, minced 
2 tablespoons all-purpose flour 
1 1/4 cups half-and-half 
1/2 (10-oz.) block sharp white Cheddar cheese, shredded 
1/2 teaspoon salt 
1/4 teaspoon freshly ground pepper 
1/8 teaspoon ground nutmeg 
Veggie Box potatoes thinly sliced 
Veggie Box fennel bulb, thinly sliced 
Garnish: rosemary sprigs

3 tablespoons butter  1 Veggie Box onion, sliced  2 Veggie Box garlic cloves, minced  2 tablespoons all-purpose flour  1 1/4 cups half-and-half  1/2 (10-oz.) block sharp white Cheddar cheese, shredded  1/2 teaspoon salt  1/4 teaspoon freshly ground pepper  1/8 teaspoon ground nutmeg 

Preheat oven to 400°. Melt butter in a heavy saucepan over medium heat. Add onion ; sauté 2 to 3 minutes or until tender. Add garlic, and sauté 1 minute.Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in half-and-half; cook, whisking constantly, 3 to 4 minutes or until thickened and bubbly. Remove from heat. Whisk in cheese until melted and smooth. Stir in salt and next 2 ingredients. Layer potato and fennel slices alternately in a lightly greased, broiler-safe ceramic 2-qt. casserole dish. Spread cheese sauce over layers. Cover with aluminum foil. Bake at 400° for 50 minutes or until potatoes are tender. Remove from oven. Increase oven temperature to broil with oven rack 5 inches from heat. Uncover dish, and broil 2 to 4 minutes or until golden brown. Garnish, if desired.